EP1334665A1 - Geschmacksverbesserungsstoff; Verfahren zur dessen Herstellung; Zusammensetzung für orale Anwendung, Lebensmittel oder Getränk enthaltend besagtem Geschmacksverbesserungsstoff; Verfahren zur Geschmacksverbesserung - Google Patents

Geschmacksverbesserungsstoff; Verfahren zur dessen Herstellung; Zusammensetzung für orale Anwendung, Lebensmittel oder Getränk enthaltend besagtem Geschmacksverbesserungsstoff; Verfahren zur Geschmacksverbesserung Download PDF

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Publication number
EP1334665A1
EP1334665A1 EP03290312A EP03290312A EP1334665A1 EP 1334665 A1 EP1334665 A1 EP 1334665A1 EP 03290312 A EP03290312 A EP 03290312A EP 03290312 A EP03290312 A EP 03290312A EP 1334665 A1 EP1334665 A1 EP 1334665A1
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EP
European Patent Office
Prior art keywords
taste
taste enhancer
boiling point
point fraction
enhancer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP03290312A
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English (en)
French (fr)
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EP1334665B1 (de
Inventor
Taichi c/o Takasago International Corp. Yamamoto
T. c/o Takasago International Corp. Hiramoto
Toshinori c/o Takasago International Corp. Saima
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Takasago International Corp
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Takasago International Corp
Takasago Perfumery Industry Co
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Publication of EP1334665A1 publication Critical patent/EP1334665A1/de
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/027—Recovery of volatiles by distillation or stripping

Definitions

  • This invention relates to a taste enhancer and a method of enhancing taste.
  • the invention relates to a taste enhancer characterized by containing the high-boiling point fraction obtained from a citrus cold press oil as the active ingredient and a method of enhancing taste.
  • the invention further relates to a process for producing the taste enhancer.
  • the invention also relates to foods, drinks and composition for the oral cavity containing the taste enhancer.
  • Document 1 discloses a technique of adding protamine and/or its salt to a drink to eliminate or lessen its bitterness or astringency
  • Document 2 proposes to add a water-extract of coffee beans to relieve the sourness of a food or a drink containing organic acids.
  • Document 3 reports that the characteristic taste of a souring agent can be improved by adding water-soluble dietary fiber to the souring agent, Although these methods are somewhat efficacious in lessening astringency or bitterness or relieving sourness, little effect of enhancing the inherent taste of a food can be achieved thereby.
  • Document 4 discloses a technique of extracting fresh vanilla pots with a polar solvent and adding the thus obtained extract to various foods or drinks.
  • the above-described problem cannot be sufficiently solved even by this technique.
  • Document 1 Japanese Patent No. 3133182.
  • Document 2 JP-A-9-94080.
  • Document 3 JP-A-2001-133.
  • Document 4 JP-A-8-154619.
  • the term "taste enhancer" as used herein, which is a so-called flavor enhancer, is a compound having no excellent taste per se but exerting an effect of further enhancing the taste of a tasty compound, food, drink or compoisition for the oral cavity coexisting therewith.
  • the inventors have conducted intensive studies to solve the above-described problems and consequently found out that the high-boiling point fraction or dewaxed high-boiling point fraction obtained from a citrus cold press oil exhibits an excellent taste enhancing effect. As a results of further studies, they have completed the present invention.
  • the invention provides:
  • the citrus cold press oil has been widely known for a long time. It is usually prepared from a citrus fruit, in particular, its pericarp.
  • a commercially available citrus cold press oil may be used.
  • a citrus cold press oil may be prepared from a citrus fruit by a method commonly employed in the art (cf., Perfumer & Flavorist, Vol. 3, Dec./Jan., 1979, pp. 35-36).
  • citrus fruits usable in the citrus cold press oil of the invention include bergamot, lemon, lyme, grapefruit, sweet orange, bitter orange, mandarin, tangerine, unshu (Citrus unshu MARC,), blood orange, sour orange, yuzu (C. junos), iyokan (C. Iyo Hort. ex TANAKA), sudachi (C. sudachi Hort, ex SHIRAI), kabosu (C. sphaerocarpa Hort. et TANAKA ) and the like, though the present invention is not restricted thereto.
  • the taste enhancer according to the present invention contains as an active ingredient the high-boiling point fraction prepared from the citrus cold press oil as described above.
  • the high-boiling point fraction may be obtained by various methods. As typical examples thereof, the distillation method and the column method may be cited.
  • the citrus cold press oil serving as the starting material is fed into a distillator and slowly heated therein under reduced pressure. Then the distillate is referred to as the low-boiling point fraction while the residue remaining in the distillator is referred to as the high-boiling point fraction. More specifically speaking, the residue obtained after heating the citrus cold press oil at 90 to 120°C under reduced pressure (for example, about 10 to 150 Pa) is employed as the high-boiling point fraction in the invention.
  • the high-boiling point fraction thus obtained is usable as a taste enhancer.
  • the high-boiling point fraction may be further purified and then used as a taste enhancer.
  • the high-boiling point fraction as described above has an excellent taste-enhancing effect in the case where an organic solvent solution containing the high-boiling point fraction at a concentration of 0.04 (mg/ml) has an ultraviolet absorbance of 0.01 or above.
  • an excellent taste enhancing effect can be achieved in the case where a solution obtained by dissolving the high-boiling point fraction in normal hexane or ethyl acetate to give a concentration of 0.04 (mg/ml) has an ultraviolet absorbance at 311 nm of 0.01 or above.
  • a further excellent taste enhancing effect can be established by high-boiling point fraction having the ultraviolet absorbance of from 0.02 to 3.0.
  • the high-boiling point fraction as described above is a mixture of nonvolatile components and so on. This mixture contains various coumarin analogs as well as a number of other compounds.
  • the above-described coumarin analogs mean a mixture of a plural number of compounds selected from coumarin compounds having the coumarin skeleton.
  • coumarin analog mixtures There are known a large number of coumarin analog mixtures. Typical examples thereof include auraptene, marmin, limettin, melanzine, 5-geranoxy-7-methoxycoumarin, citroptene, bergaptene, bergamottin, bergaptol, epoxybergamottin, dihydroxybergamottin and 5-geranoxy-psoralen.
  • the high-boiling point fraction can be obtained from the pericarp of a citrus fruit.
  • the citrus fruits as cited above are also usable as the citrus fruit herein.
  • the citrus cold press oil is obtained from the pericarp of the citrus fruit by employing a publicly known method and then the high-boiling point fraction is obtained therefrom.
  • the taste enhancer containing the high-boiling point fraction as described above as the active ingredient has a considerable taste enhancing effect and can be relatively easily prepared. Thus, a taste enhancing effect can be advantageously achieved by using the taste enhancer.
  • the taste enhancer according to the invention may contain as the active ingredient a dewaxed high-boiling point fraction prepared from the above-described citrus cold press oil.
  • the dewaxed high-boiling point fraction means the high-boiling point fraction which has been dewaxed and thus contains only an extremely small amount of wax (or no wax in some cases).
  • the taste enhancer containing the dewaxed high-boiling point fraction as the active ingredient is superior in the taste enhancing effect to the taste enhancer containing the high-boiling point fraction as the active ingredient and, therefore, advantageous.
  • the dewaxed high-boiling point fraction can be produced by various methods. Among all, it is favorable to employ a method wherein the high-boiling point fraction is obtained from the citrus cold press oil and then the high-boiling point fraction is dewaxed.
  • the high-boiling point fraction may be produced by the above-described methods.
  • the obtained high-boiling point fraction is dewaxed.
  • the solvent treatment method and the column fractionation method will be illustrated.
  • the high-boiling point fraction obtained by, for example, the above-described method is dissolved in a solvent under heating and sufficiently dispersed therein by stirring. Then the dispersion is cooled and the solid wax is separated and eliminated therefrom. The dewaxed product thus obtained may be further treated to thereby eliminate wax.
  • methanol 10 times as much as the high-boiling point fraction is added thereto and the resulting mixture is heated on a water bath and stirred to thereby sufficiently disperse the high-boiling point fraction.
  • the dispersion is allowed to stand in a freezer at -20°C or below over day and night and then filtered through a Celite filter to thereby separate and eliminate wax.
  • the filtrate may be concentrated under reduced pressure and the thus obtained concentrate may be further purified by using column chromatography.
  • the column fractionation method may be cited.
  • the high-boiling point fraction (either as such or after diluted with a solvent) is purified by using column chromatography to thereby eliminate wax from the high-boiling point fraction.
  • a silica gel chromatograph method will be illustrated.
  • the high-boiling point fraction may be subjected to a pretreatment.
  • the high-boiling point fraction may be made highly viscous by heating. It is also possible to lower the viscosity of the high-boiling point fraction by further adding a solvent thereto.
  • the high-boiling point fraction is poured into a column which has been preliminarily packed with, for example, silica gel.
  • the high-boiling point fraction is once loaded on the silica gel.
  • an eluent containing a solvent is injected and the matters once retained by the column are eluted together with the solvent. Then the solvent thus eluted is divided into several portions by a publicly known procedure.
  • the solvent use can be made of hydrocarbons such as n-pentane, n-hexane, branched hexane, benzene and toluene; ethers such as diethyl ether; esters such as ethyl acetate and methyl acetate; alcohols such as methanol, ethanol and propanol; and so on.
  • hydrocarbons such as n-pentane, n-hexane, branched hexane, benzene and toluene
  • ethers such as diethyl ether
  • esters such as ethyl acetate and methyl acetate
  • alcohols such as methanol, ethanol and propanol
  • the ratio of the solvents is not particularly restricted. Although the elution is usually carried out at room temperature, it may be performed at a lower or higher temperature without restriction.
  • the elution is carried out first with hexane alone, subsequently with a solvent mixture of hexane with ethyl acetate while gradually lowering the hexane content and thus finally with ethyl acetate alone.
  • the solvent eluted by the above method is fractionated by a conventional procedure to give fractions. From a fraction rich in the coumarin analogs or such fractions combined together, the solvent is further distilled off under reduced pressure to give a concentrate. Thus the taste enhancer can be prepared. It is also possible to further repeat the purification procedures by, for example, treating the concentrate by high-performance liquid chromatography.
  • the dewaxed high-boiling point fraction as described above can be further fractionated and thus employed as a taste enhancer.
  • the fractionation may be carried out by various methods. As a typical example thereof, the silica gel chromatograph method may be cited.
  • the dewaxed high-boiling point fraction thus obtained is a mixture of nonvolatile components.
  • This mixture contains various coumarin analogs as well as a number of other compounds.
  • Typical examples of the coumarin analogs are those as cited above.
  • the dewaxed high-boiling point fraction from the pericarp of a citrus fruit.
  • the citrus fruits as cited above are also usable as the citrus fruit herein.
  • the citrus cold press oil is obtained from the pericarp of the citrus fruit by employing a publicly known method.
  • the high-boiling point fraction is obtained therefrom by employing the distillation method or the column method as described above. Further, dewaxing is carried out to thereby give the dewaxed high-boiling point fraction.
  • the dewaxed high-boiling point fraction thus obtained has an excellent taste-enhancing effect in the case where an organic solvent solution containing the dewaxed high-boiling point fraction at a concentration of 0.04 (mg/ml) has an ultraviolet absorbance of 0.01 or above.
  • an excellent taste enhancing effect can be achieved in the case where a solution obtained by dissolving the dewaxed high-boiling point fraction in normal hexane or ethyl acetate to give a concentration of 0.04 (mg/ml) has an ultraviolet absorbance at 311 nm of 0.01 or above.
  • a further excellent taste enhancing effect can be established by dewaxed high-boiling point fraction having the ultraviolet absorbance of from 0.02 to 3.0.
  • the thus prepared taste enhancer can be added to foods, drinks and compositions for the oral cavity.
  • the taste enhancer according to the invention When added to foods or drinks, the taste enhancer according to the invention exhibits an excellent effect of remarkably enhancing the inherent taste (in particular, voluminousness, juiciness, deepness and mildness) of the foods or drinks, i.e., so-called taste enhancing effect.
  • the taste enhancer according to the invention can enhance and improve the taste of compositions for the oral cavity.
  • the examples of the compositions for the oral cavity include tooth pastes, tooth powders, tooth liquids, mouth washes, mouth washing liquors, mouse rinses, materials for tooth pastes, chewing gums, candies, cough drops, and materials to be held in the oral cavity or brought into contact with the skin in the oral cavity.
  • the foods and drinks as described above include fermented food products and processed milk products such as cheeses, betters, hard yogurts, soft yogurts and drink yogurts; drinks such as cool drinks, carbonated drinks, alcoholic drinks, fruit juice-containing drinks, tea-type drinks (for example, black tea drinks, green tea drinks, oolong tea drinks, Chinese tea drinks), lactic acid bacterium-fermented drinks with pH 5.0 or below, coffee drinks, milk drinks and milk-containing acidic drinks; confectionery such as jellies, mooses, puddings, creams, candies, chewing gums, chocolates, potato chips, cookies and biscuits; frozen/cold sweets such as ice creams, frozen yogurts and sherbets; breads, doughnuts, soups, curry sauces, stews, soups for noodles, dressings, mayonnaises, sauces, soy sauces, miso (fermented soybean pastes), jams, sausages, kamaboko (steamed fish paste) and so on.
  • drinks such as cool drinks, carbonated drinks,
  • the content of the taste enhancer in these foods, drinks and compositions for the oral cavity varies depending on, for example, the type of the foods, drinks and compositions for the oral cavity. It is generally preferable to add the taste enhancer in an amount of from 0.1 ppm to 5% by weight, still preferably from 1 ppm to 0.1% by weight and still preferably from 1 ppm to 100 ppm, to the foods, drinks and compositions for the oral cavity.
  • the high-boiling point fraction or the dewaxed high-boiling point fraction of the citrus cold press oil as described above may be blended with other additives to give a taste enhancer.
  • the additives include taste enhancers other than the taste enhancer of the invention (for example, hesperidin compounds such as hesperidin glycoside); preservatives such as sodium benzoate and potassium sorbate; antioxidants such as L-ascorbic acid and tocopherol; thickeners such as carboxymethylcellulose calcium and methylcellulose; coloring agents and colorants such as ⁇ -carotene, caramel, paprika, annatto and monasacus color; sweeteners such as aspartame, acesulfame potassium, xylitol and sucralose; souring agents such as lactic acid, citrid acid and malic acid; seasonings such as sodium glutamate and L-theanine; emulsifiers such as sucrose fatty acid esters, gly
  • the perfumes and flavors as described above are not particularly restricted, so long as they are usable in the foods, drinks and compositions for the oral cavity.
  • use may be made of citrus flavors, fruit flavors, savory flavors and the like,
  • citrus flavors include lemon, lyme, grapefruit and orange flavors.
  • fruit flavors include strawberry, apple, melon, pear, pineapple, grape, peach and banana flavors.
  • sweeteners aspartame, acesulfame potassium, xylitol and sucralose, which are synthetic sweeteners, have miscellaneous tastes such as bitterness and harshness.
  • the taste enhancer according to the invention can relieve these miscellaneous tastes.
  • the taste enhancer may be added or blended directly to the foods, drinks or compositions for the oral cavity.
  • a solution or a dispersion of the taste enhancer may be preliminarily prepared and then the solution or dispersion may be blended with the foods, drinks or compositions for the oral cavity.
  • the solution or dispersion may preliminarily contain components or additives usually added or blended to the foods, drinks or compositions for the oral cavity.
  • Examples of the medium to be used for obtaining the solution or dispersion include monohydric alcohols such as water-containing ethanol, ethanol and benzyl alcohol; polyhydric alcohols such as glycerol; esters such as ethyl acetate; refined vegetable oils and edible oils such as coconut oil, corn salad oil, soybean oil, olive oil, rapeseed oil and safflower oil; and so on.
  • monohydric alcohols such as water-containing ethanol, ethanol and benzyl alcohol
  • polyhydric alcohols such as glycerol
  • esters such as ethyl acetate
  • refined vegetable oils and edible oils such as coconut oil, corn salad oil, soybean oil, olive oil, rapeseed oil and safflower oil; and so on.
  • the amount of the taste enhancer to be added to the solution or dispersion largely varies depending on, for example, the foods, drinks or compositions for the oral cavity to which the taste enhancer is added.
  • the content thereof ranges from 10 ppm to 50% by weight.
  • taste enhancer according to the invention can be used together with flavors.
  • the taste enhancer according to the invention makes it possible to remarkably enhance the inherent taste (in particular, voluminousness, juiciness, deepness and mildness) of the foods, drinks or compositions for the oral cavity.
  • the taste enhancer when the high-boiling point fraction of a citrus cold press oil or the dewaxed high-boiling point fraction of a citrus cold press oil is added to flavors (for example, various citrus flavors, fruit flavors, savory flavors) or various synthetic sweeteners, the taste enhancer exhibits an excellent effect of remarkably enhancing the inherent taste (in particular, voluminousness, juiciness, deepness and mildness), i.e., so-called taste enhancing effect, thereby providing perfume preparations similar to natural flavors. Moreover, the taste enhancer can be used only in a small amount, which brings about an economical merit.
  • the column was eluted successively with 30 L of n-hexane, 30 L of an ethyl acetate-hexane mixed solvent (10:90 by volume), 30 L of an ethyl acetate-hexane mixed solvent (20:80 by volume), and 30 L of ethyl acetate in this order to collect fractions 1, 2, 3, and 4, respectively.
  • the weight proportion of the solid from each fraction to the total solid content is shown in Table 1.
  • the ultraviolet absorbance of fraction 2 is shown in Table 2.
  • the ultraviolet absorbance is an optical density (OD) of a solution of 4 mg of the resulting solid in 100 ml of n-hexane or ethyl acetate at 311 nm. (unit: wt%) Fraction No.
  • Example 1 Example 2 Example 3 Example 4 Lemon Lime Grapefruit Orange 1 30 23 10 16 2 34 22 50 56 3 20 15 9 5 4 16 40 31 23 10% EtOAc/Hex Fraction OD at 311 nm
  • Example 1 lemon 0.356 Example 2 lime 0.256
  • Example 3 grapefruit 0.091 Example 4 orange 0.028
  • EtOAC means ethyl acetate and Hex means n-hexane.
  • the gum base, xylitol:maltitol (1:1 by weight), and thick malt syrup were thoroughly kneaded in a kneader.
  • Citric acid was added, and kneading was continued.
  • the flavor and the taste enhancer (or fraction) obtained in Examples 1 to 4 were then added, and kneading was continued.
  • the kneading was carried out at the mixture temperature of 50°C for 30 minutes. The resulting mixture was extruded to obtain chewing gum sticks 20 mm wide, 70 mm long, and 2 mm thick.
  • the chewing gum was organoleptically evaluated by a panel of 6 members in comparison with a control sample containing no taste enhancer and rated as follows. The criteria for evaluation are shown below.
  • a sample containing no taste enhancer was used as the control.
  • the dewaxed high-boiling fraction obtained from fraction 3 of the high-boiling fraction of the cold-pressed orange peel oil was dissolved in benzyl alcohol to prepare a 20% solution, which is designated taste enhancer A.
  • Chewing gum sticks were made in the name manner as in Test Example 1, except for using taste enhancer A prepared in Example 5.
  • the chewing gum was organoleptically evaluated by a panel of 6 members for (1) freshness, (2) sourness, (3) greenness, (4) sweetness, (5) juiciness, (6) body, and (7) titer and rated on the following 4-point scale.
  • chewing gum containing benzyl alcohol in a final concentration of 0.008% in place of taste enhancer A was prepared and evaluated.
  • Taste enhancer A of Example 5 was evaluated as follows. The results obtained are shown in polygonal graph in Fig. 2.
  • the gum base, xylitol, and thick malt syrup were thoroughly kneaded in a kneader. Malic acid was added, and kneading was continued. The flavor and the taste enhancer A were then added, and kneading was continued. The kneading was carried out at the mixture temperature of 50°C for 30 minutes. The resulting mixture was extruded to obtain chewing gum sticks 20 mm wide, 70 mm long, and 2 mm thick. Gum base 24.000 wt% Thick malt syrup 5.000 wt% Malic acid 0.800 wt% Apple flavor 1.000 wt% Taste enhancer A 0.005 wt% Xylitol balance total 100.000 wt%
  • the chewing gum was organoleptically evaluated in the same manner as in Test Example 2 in comparison with control chewing gum prepared in the same manner as in Test Example 2.
  • the taste enhancing performance of taste enhancer A in melon flavor-containing chewing gum prepared in the same manner as in Test Example 3 except that the melon flavor was used was organoleptically evaluated in the same Manner as in Test Example 3.
  • the control samples were prepared in the same manner as in Test Example 2. The results obtained are displaced in polygonal graph in Fig. 3.
  • the dewaxed high-boiling fraction of cold-pressed citrus oil according to the present invention enhanced tastes such as freshness, sourness, greenness, sweetness, juiciness, body, and titer, namely, exhibited taste enhancing effects when used in combination with various flavors.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)
  • Fats And Perfumes (AREA)
EP03290312A 2002-02-08 2003-02-07 Geschmacksverbesserungsstoff und dessen Verwendung zur Geschmacksverbesserung Expired - Lifetime EP1334665B1 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2002031896 2002-02-08
JP2002031896 2002-02-08
JP2003014082 2003-01-22
JP2003014082A JP3787654B2 (ja) 2002-02-08 2003-01-22 呈味改善剤

Publications (2)

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EP1334665A1 true EP1334665A1 (de) 2003-08-13
EP1334665B1 EP1334665B1 (de) 2005-08-10

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US (1) US7122218B2 (de)
EP (1) EP1334665B1 (de)
JP (1) JP3787654B2 (de)
AT (1) ATE301402T1 (de)
DE (1) DE60301215T2 (de)
DK (1) DK1334665T3 (de)
ES (1) ES2246461T3 (de)

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ES2268929A1 (es) * 2004-07-05 2007-03-16 Juan Carlos Sanchez Molina Aromatizado de fruta.
WO2009033306A1 (en) * 2007-09-13 2009-03-19 Givaudan Sa Dewaxing process
CN103849465A (zh) * 2014-02-27 2014-06-11 恩施市锦华生物工程有限责任公司 草莓味的电子烟用香精配制方法
US9295276B2 (en) 2008-09-02 2016-03-29 Takasago International Corporation Flavor improving agent

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JP5179705B2 (ja) * 2005-03-31 2013-04-10 三星食品株式会社 新規キャンディ組成物およびそれを用いた新規キャンディ
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
JP5033081B2 (ja) * 2008-08-11 2012-09-26 小川香料株式会社 柑橘類由来の呈味改善剤
JP5376629B2 (ja) * 2008-10-24 2013-12-25 長谷川香料株式会社 フレーバー劣化防止剤
JP5393367B2 (ja) * 2009-09-14 2014-01-22 サントリー食品インターナショナル株式会社 呈味付与剤
JP5613394B2 (ja) * 2009-09-14 2014-10-22 サントリー食品インターナショナル株式会社 香味付与剤及び組成物
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JP2003299459A (ja) 2003-10-21
ES2246461T3 (es) 2006-02-16
US20030157240A1 (en) 2003-08-21
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DE60301215T2 (de) 2006-06-01
US7122218B2 (en) 2006-10-17

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